Short Saddle – Stuffed

Code: Loin L005

Description

Boneless saddle stuffed with a flavoured lamb mince stuffing. The fillets are left inside the joint.

Loin L005
Loin L005
Short Saddle – Stuffed Meat Cut Spec Step 1

1

Bone-in saddle.

Short Saddle – Stuffed Meat Cut Spec Step 2

2

Remove both fillet muscles.

Short Saddle – Stuffed Meat Cut Spec Step 3

3

Remove the bark muscles.

Short Saddle – Stuffed Meat Cut Spec Step 4

4

Carefully remove the backbone, taking care not to cut through the external fat surface.

Short Saddle – Stuffed Meat Cut Spec Step 5

5

Remove fat deposits.

Short Saddle – Stuffed Meat Cut Spec Step 6

6

Position stuffing rolls in the backbone cavity and along the ventral edge of the eye muscles.

Short Saddle – Stuffed Meat Cut Spec Step 7

7

Cover the two outer stuffing rolls with the trimmed fillet muscles.

Short Saddle – Stuffed Meat Cut Spec Step 8

8

Form into a cylindrical shape making sure the stuffing stays in place.

Short Saddle – Stuffed Meat Cut Spec Step 9

9

Roll and tie securely with string at regular intervals.

Short Saddle – Stuffed Meat Cut Spec Step 10

10

The stuffed saddle prepared to specification and ready to use.

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